MUSHROOMS STUFFED WITH CRAB

2 large Portobello mushroom caps (or 10 medium-sized white mushroom caps)
1 cup crab meat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 Tablespoons Parmesan cheese
1/2 cup bread crumbs
Seasoning (mixture of 1/4 cup salt, 1 tablespoon black pepper, 1 tablespoon garlic powder)

Preheat your oven to 375 degrees.

In the meantime combine the crab meat, cream cheese, parsley, green onions and Parmesan cheese. Mix well and season with the Seasoning, to taste.

Stuff the mushroom caps with the mixture and lightly top with bread crumbs. Brush the tops with melted butter or spray them with a nonstick spray or even a spray butter substitute to help the tops brown as they cook.
Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted. Remove and sprinkle a little chopped parsley over the tops.